The acid in vinegar that comes from a second fermentation of beer, wine or cider.
n: an organic acid compound sometimes used to acidize oilwells.
This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.
A natural organic acid which is also known as vinegar. It is used in sugar and confectionery recipes, in pavlovas (as a stabilizer for the eggs), and in royal icing (to help the icing set). Back to the top
The primary acid in vinegar. Created by a wild bacteria (acetobacter) which, in the presence of oxygen, metabolizes ethanol into acetic acid. The presence of this substance in noticeable quantities spells doom for a batch of wine or beer. It can be avoided by careful sanitation techniques and closed fermentors with minimal air space. Wine seriously infected with acetobacter can be made into good vinegar if the winemaker is willing to swallow his/her pride and jazz up his/her salads.
A vinegar solution sometimes used under a dressing that helps to kill germs.
The common name for ethanoic acid.
A vinegar solution that is applied to cervical tissue to make identification of abnormal tissue easier. The acetic acid interacts with diseased cells, causing epithelial lesions to turn white.
EtikkahappoÄttiksyra(IUPAC = ethanoic acid), CH3CO2H
A colorless, corrosive organic acid with a pungent odor. Widely used as an intermediate in the production of other chemicals. Also known as ethanoic acid or vinegar.
All wines contains this main component in vinegar. High levels of acetic acid will dominate the wine and will taste vinegary. The acetic acid develops when a wine is overexposed to oxygen.
a colorless pungent liquid widely used in manufacturing plastics and pharmaceuticals
One of the substances responsible for the volatile acidity fault in wines. It results in a vinegar aroma and a hot vinegary flavour. Caused by the action of the bacteria Acetobacter aceti and Acetobacter pasteuranus.
The acid that gives vinegar its characteristic taste. Small amounts are normal in wine; larger amounts give wine a vinegar-like character.
A natural acid formed from the fermentation of fruit, it helps to correct pH in formulas.
A clear, colorless organic acid, CH COOH, with a distinctive pungent odor, used as a solvent and in the manufacture of rubber, plastics, acetate fibers, pharmaceuticals, and photographic chemicals. It is the chief acid of vinegar.
Organic acid better known as vinegar.
All wines contain acetic acid, or vinegar, but usually the amount is quite small--from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.
chemical used for stop baths and to acidify acid fixing solution.
(CH3COOH, HC2H3O2) ethanoic acid; vinegar acid; methanecarboxylic acid. A simple organic acid that gives vinegar its characteristic odor and flavor. Glacial acetic acid is pure acetic acid.
CH3COOH; weak carboxylic acid; systematic name ethanoic acid; important chemical reagent and industrial chemical; the acid in vinegar; exists and decomposes in nature; a by-product of the Chempolis process.
an organic acid compound sometimes used to acidize oilwells. It is not as corrosive as other acids used in well treatments. Its formula is C2H4O2, or CH3COOH.
Acetic acid is a key organic intermediate used in the preparation of metal acetates, used in some printing processes; vinyl acetate; acetic anhydride, and volatile organic esters, such as ethyl and butyl acetates.
Wines contain several types of acid, but acetic is the bad one: it suggests vinegar and is sometimes referred to as volatile acidity. If present at more than minimal levels, it makes a wine unpleasant.
An organic acid found in vinegar. A stronger form is released by the silicone rubber on curing. Because of the small amount released when used on a plate, there is little health risk involved.
used as a synthetic flavoring agent, one of the first food additives (vinegar is approximately 4 to 6 percent acetic acid); it is found naturally in cheese, coffee, grapes, peaches, raspberries, and strawberries; Generally Recognized As Safe (GRAS) when used only in packaging.
Occurs naturally in apples, cocoa, grapes, coffee, oranges, peaches, pineapples, strawberries, (4% in vinegar) and a variety of fruits and plants. Paul Penders uses it as part of his natural preservative system. We do NOT use commonly used chemical preservatives such as parabens (methyl, butyl & propyl parabens) and/or ureas.
weak acid found in vinegar. In beer or winemaking, it forms through the oxidation of alcohols during the fermentation process when the wine or beer is exposed to oxygen, giving the wine or beer a vinegar smell and taste.
All wines contain some of this, usually in very small amounts. When the percentage gets higher than 0.06%, a vinegar quality begins to become apparent. Considered a major flaw if the percentage of vinegar gets to be too high.
a naturally occurring saturated fatty acid: a precursor for the Krebs cycle when converted into acetyl CoA.
The acid found in vinegar, often used as a reagent: also used in the preparation of pharmaceuticals, and in industry.
wine or cider, fermented beyond the stage of alcohol. In diluted form, it is vinegar. Also, acetic acid is used in preserving fruits to keep flesh from discoloring, and in freezing.
A compound, which in the pure state is a colorless, pungent, biting liquid; vinegar contains 4 to 12 percent of acetic acid.
chemical formula CH3COOH, a carboxylic acid, acetic acid is a relatively weak acid mainly used as a pH buffer. Acetic acid is commonly sold as a 100% solution and has a density of 1.05Kg/L.
A colorless acid which is the essential part of vinegar; it is used in the production of synthetic materials and solvents.
Acetic acid, also known as ethanoic acid, is an organic chemical compound best recognized for giving vinegar its sour taste and pungent smell. Pure water-free acetic acid (glacial acetic acid) is a colorless hygroscopic liquid and freezes below 16.7°C (62°F) to a colourless crystalline solid. Acetic acid is corrosive, and its vapour causes an irritation to the eyes, dry and burning nose, sore throat and congestion to the lungs, although it is a weak acid based on its ability to dissociate in aqueous solutions.
This page provides supplementary chemical data on acetic acid.